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Aloo Uttapam is a delicious South Indian dish. Many people like this very much. It is a popular breakfast or snack item. The method to make Potato Uttapam is as follows:

Ingredients:

For the uttapam batter:

  • 2 cups rice
  • 1/2 cup urad dal
  • 1/2 tsp fenugreek seeds
  • salt to taste
  • water for grinding

For Potato Topping:

  • 2 medium-sized potatoes, boiled and mashed
  • 1 onion, finely chopped
  • 1 green chili, finely chopped
  • 1/2 tsp ginger paste
  • 1/2 tsp cumin
  • salt to taste
  • oil or ghee for cooking

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For garnish:

  • chopped coriander leaves
  • grated coconut (optional)

Instruction:

  • Wash rice, urad dal, and fenugreek seeds together and soak them in water for about 4-5 hours or overnight.
  • Sieve the soaked rice, lentils, and fenugreek seeds. Grind them together in a blender or wet grinder, adding water gradually, to make a smooth batter. Its consistency should be slightly thicker than the dosa batter.
  • Transfer the batter to a large bowl. Add salt and mix well. Let the batter ferment overnight or for at least 8-10 hours in a warm place.
  • For the potato topping, heat oil or ghee in a pan. Add cumin seeds and let them splutter.
  • Add chopped onions, green chilies, and ginger paste. Fry till the onion becomes transparent.
  • Add mashed potatoes and salt. Mix well and cook for a few minutes till the flavors meld together. Remove from heat and keep aside.
  • Heat a pan on medium heat. Once hot, pour a ladleful of batter on the tawa and spread it in a circular motion to make a pancake-like uttapam.
  • Drizzle a little oil or ghee on the edges of the uttapam. Let it cook for a minute or till the bottom side turns golden brown.
  • Spread a generous amount of the prepared potato topping evenly over the uttapam.
  • Press the topping gently with a ladle so that it sticks to the uttapam.
  • Carefully flip the uttapam and cook on the other side for 2-3 minutes till it turns golden brown in color.
  • Once cooked on both sides, remove the potato uttapam from the pan and take it out on a serving plate.
  • Garnish with chopped coriander leaves and grated coconut.
  • Serve hot Aloo Uttapam with coconut chutney, sambar, or tomato chutney.